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Sourdough pizza/bread - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Sourdough pizza/bread

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  • Sourdough pizza/bread

    Universal Sourdough bread/pizza dough

    This is a simple, full flavored, high hydration dough, that works well for both pizza and bread. It gives good oven spring and a nice crust, and has great texture with a good hole structure. It initially seems stupid wet but after some fermentation handles beautifully on a well-floured board. The timing works out well for Saturday evening pizza and Sunday morning bread.

    Begin with 250 g sourdough starter. Refresh with 125 g water and 125 g flour, let ferment at warm kitchen temperature (70 to 85 f) for about 4 hours until nice and bubbly.

    Add 200 g whole wheat flour, 700 g white flour, 500 g water and mix until combined. Let rest (autolyze) for 20 to 30 minutes. Mix on slow (I use a KA mixer) adding 23 g salt. Increase speed and continue to mix (knead?) for about 5 minutes. Pour/scrape into a bowl with about ľ cup evoo and roll the floppy ball to completely cover with oil. Cover and let ferment, again in a warm spot for about 2 hours.

    Turn dough out on well floured board and cut off desired chunks for pizza, 200 g to 300g each. Roll into balls and cover with a cloth. Form remaining dough into loaf (or loaves), and put into form lined with a very well floured cloth, and cover with same very well floured cloth. Refrigerate for 12 to 24 hours.

    Iím using a FB pizza stone, which I preheat for at least an hour. For the pizza, form the round with traditional technique-no rolling pin, place on well-floured peel, dress, and slide onto the hot stone. It takes about 5 minutes in my oven . For bread, remove from refrigerator about an hour before baking, transfer from form to well cornmeal covered peel, slash, and slide onto the hot stone. Reduce oven to 425 f, give it a few spritzes of water at 2 minute intervals (maybe 3 times in all), bake for about 35 minutes and cool on a rack.

    This dough works really well on a pizza stone in a regular oven, at this point I can only imagine (dream), sliding it into a hot brick oven. Enjoy.

    Rob

  • #2
    Sounds Fine

    Rob,

    I bake a lot of wild yeast breads, so I always have an active starter at hand. I'll definitely give your recipe a try for pizza. Thanks for the precise measurements.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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